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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY
DB 31
FIRST SEMESTER – November 2008
FP 1800 - INORGANIC,PHYSICAL & ANALYTICAL CHEMISTRY
Date : 10-11-08
Time : 9:00 - 12:00
Dept. No.
Max. : 100 Marks
PART-A
Answer all questions.
10X2 = 20 Marks
1) Define water activity. How is it related to percent equilibrium relative humidity (ERH)?
2) What is meant by hysteresis? What is its importance?
3) What is meant by RDA? What is its significance?
4) What are the different forms of water in foods?
5) Mention any two advantages of vacuum oven drying in moisture analysis.
6) Define CMC.
7) Compare the properties of super fluid, liquids and gases with example.
8) What is electrophoresis? Mention its importance.
9) Calculate the standard EMF of the cell whose cell reaction is
Zn + 2Ag+  Zn2+ + 2Ag
Given that E 0Zn2+/Zn = 0.76 volt
E0 Ag/Ag+ = -0.80 volt.
10) Explain the optical properties of gel.
PART-B
Answer any eight questions.
8X5 = 40
11) Describe the different types of intermolecular interactions.
11) Explain the terms; (a)Homeostasis (b)Molecular entanglement
12) Write briefly on fortification of iron in food.
13) Discuss the various factors that affect the stability of chelate complexes.
15) As an analyst, you are given a sample of condensed soup
to analyze to determine if it is reduced to the correct concentration.
By gravimetric means, you find that the concentration is 26.54% solids.
The company standard reads 28.63%.lf the starting volume was 1000 gallons at
8.67%, solids,. how much more water must be removed?
16) Write briefly the three methods of ashing in food analysis.
17) Explain the working of thermal conductivity detectors.
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18) Explain the physical significance of entropy and enthalpy.
19) Write notes on
(i) Anionic exchangers
(ii) Natural exchangers.
20) The activation energy of a reaction is 22.5 kcal mole-1 and the value of rate constant at 40 oC is 1.8
X 10-5 sec-1. Calculate the frequency factor (R = 1.987 cal K-1 mole-1
21) What is meant by Ion Exchange Chromatography? Discuss the applications in
(i) Seperation of lanthanides and (ii) Softening of hard water.
22) Discuss the structure of miscelles in polar and non-polar medium.
PART-C
Answer any four questions.
4X10 =40
23) Define molecular mobility.. Discuss the key concepts underlying the molecular
mobility approach to food stability.
24) a) Discuss the importance of moisture assay in food materials.
b) Describe the chemical method for the estimation of moisture in foods.
25) a) Explain the bioavailability of iron.
b) Discuss the functional and chemical properties of calcium and phosphates.
26) Discuss the principle, technique and important applications of paper
chromatography.
27) a) What is electrochemical series, predict the relative ease of oxidation or
reduction of various elements with three examples?
b) Derive Arrhenious equation for the effect of temperature on the rate of reaction.
28) What are gels? How are they classified? Describe any methods for
preparations of gels.Explain any two properties of gels.
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